1 of 4 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (283g) Recipe makes 8 servings |
||
| Calories 255 | ||
| Calories from Fat 90 | (35%) | |
| Amount Per Serving | %DV | |
| Total Fat 10.0g | 15% | |
| Saturated Fat 5.2g | 25% | |
| Monounsaturated Fat 2.7g | ||
| Polyunsaturated Fat 1.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 120mg | 40% | |
| Sodium 499mg | 20% | |
| Potassium 806mg | 23% | |
| Total Carbohydrate 8.3g | 2% | |
| Dietary Fiber 0.9g | 3% | |
| Sugars 1.7g | ||
| Protein 31.7g | 63% | |
Scallop and Mushroom Gratin
By: Hey Jude
Nov 10, 2004
This is a delicious recipe that I found in a Culinary Institute of America cookbook. It's quick and easy enough to qualify for 'after-work friendly', my favorite kinds of recipes!
SERVES 8
Ingredients
- 2 tablespoons butter
- 3/4 lb mushroom, sliced
- 2 tomatoes, seeded and diced
- 3 lbs sea scallops
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 2 egg yolks
- 1 tablespoon water
- 2 tablespoons dry white wine
- 1 tablespoon minced shallot
- 3/4 cup sour cream
- 2 tablespoons Dijon mustard
Directions
1
Preheat oven to 450°.2
Heat a saute pan over medium-high heat, add the butter and when it stops foaming, add the mushrooms and saute until they are tender and any juices they release have cooked away, about 5 minutes; transfer to an ovenproof dish and spread in an even layer, then top with the tomatoes; arrange the scallops on the mixture and season with salt and pepper.3
Bring about a 1/2 inch of water to a simmer in a large saucepan; mixtogether the egg yolks, 1 tablespoon water, wine and shallots in a stainless steel mixing bowl; set the bowl over the simmering water and whisk constantly until a thick foam forms, about 8 minutes; remove the bowl from the heat, fold in the sour cream and mustard and spoon over the scallops.4
Place dish in the oven and bake until the scallops are nearly cooked through, about 6-8 minutes; if the top is not browned, broil the scallops just long enough to make the top golden brown, 1-2 minutes.5
Serve at once.
Questions about this recipe?
Spot an error in this recipe?
is this recipe not exactly what you are looking for?
Try other Scallop and Mushroom Gratin recipes
Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Seafood > Shellfish > Scallops
- Main Ingredient > Vegetables > Mushrooms
- Main Ingredient > Eggs/Dairy
- Preparation > Time to Make > < 30 mins
- Preparation > Equipment > Oven
- Preparation > Presentation > Served Hot
- Occasion > Dinner Party
- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Reduced Carbs > Very Low Carbs
Featured Reviews for This Recipe
From: French Tart
On Nov 17, 2007
Stunning! I tried two other gratin scallop recipes on Zaar, before I arrived at this one! I did not add my tomato to the gratin dish as I was serving these with a VERY large salad on the side.....and I did take advantage of previous reviews and added grated gruyere cheese to the top! I also added a wee bit of freshly chopped tarragon from the garden.....totally sublime and so easy to make for a VERY elegant luncheon dish for friends today! I made this in a large gratin dish and then just served it up on to the plates......this kept the gratin warmer before we arrived at seconds!! I garnished it with lemon and a chervil sprig....many thanks for such a wonderful dish. My scallops by the way, were SMALL button scallops - they were all I could get at the present time. FT 
From: Chef Kate
On Oct 9, 2007
Absolutely super! I took the advice of prior reviewers and grated a bit of gruyere over the top. Also a bit of chopped parsley and diced tomato for garnish/color. Great dish!
From: Derf
On Mar 20, 2005
This dish is just outstanding!! The taste of heaven, great combination, mushrooms and scallops with the shallots, fresh tomato and garlic; the heavenly sauce!! I made it in separate overproof shell dishes, just 4 servings and did set them under the broiler for just 30 seconds. The timing was perfect, baked to perfection. Company had to take the recipe home. We will be making this very special scallop dish again!! thanks for sharing a real keeper!
From: NcMysteryShopper
On Jul 16, 2005
This recipe is WONDERFUL! Everyone raved about it...even hours after eating it! I am so tired of boring Scallop dishs....and this one is in no shape or form boring! When I saw it was from the Culinary Instititute of America - I HAD to try it.... amazing! Thank you so much for posting this jem of a recipe!!!
- YOUR ACCOUNT
- My Page
- My Cookbook
- My Shopping List
- My Account
- Sign-in / Logout
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2008 Scripps Networks, Inc. All rights reserved